Evolution of recrystallization texture in nonoriented electrical steels

• Published in: Acta materialia Vol. 51; no. 11; pp. 3037 - 3051
• Main Authors: Park, Jong-Tae, Szpunar, Jerzy A
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 27.06.2003; Elsevier Science
• Subjects: Applied sciences; Cold working, work hardening; annealing, post-deformation annealing, quenching, tempering recovery, and crystallization; Cold working, work hardening; annealing, quenching, tempering, recovery, and recrystallization; textures; Cross-disciplinary physics: materials science; rheology; Exact sciences and technology; Materials science; Metals. Metallurgy; Misorientation; Nonoriented electrical steel; Physics; Recrystallization; Stored energy; Texture; Treatment of materials and its effects on microstructure and properties; Misorientation; Texture; Nonoriented electrical steel; Stored energy; Recrystallization; Recrystallization texture; Distribution function; Experimental study; Microstructure; High angle grain boundary; Electric furnace steel
• ISSN: 1359-6454; 1873-2453
• DOI: 10.1016/S1359-6454(03)00115-0

The mechanism responsible for the formation of recrystallization texture is still disputed although recrystallization texture has long been a subject of research. This is mainly related to the complexity of recrystallization itself. The mechanism of recrystallization texture in a 2% Si steel was investigated. In addition, the origin of nuclei with specific orientations was studied. The formation of recrystallization texture is explained by oriented nucleation. Most nuclei have a high misorientation angle of 25∼55° with the surrounding deformed matrices. New Goss grains are mainly nucleated within shear bands in the deformed {111} , {111} and {112} grains, and the number of shear band decreases in the same order. The nucleation of new Cube grains also takes place within shear bands. New {111} grains are nucleated within deformed {111} grains and new {111} grains originated in the deformed {111} grains.